Not exact matches
3 oz cream cheese, at room temperature 5 oz, mascarpone cheese, at room temperature 1 1/2
cups unsalted butter, at room temperature 3 tsp vanilla extract, divided 6 eggs 2
cups granulated sugar 1
cup powdered sugar 3
cups cake flour pinch of salt 6 TBSP strawberry jam 3 TBSP unsweetened cocoa powder 4 - 5 drops neon
pink food coloring
Bunny
Cakes Ingredients: 1 box of Little Debbie Easter Basket
Cakes 1 bag of white candy melts 1 bag of
pink candy melts Mini chocolate chips (these are for eyes, so you won't use that many) 20 mini marshmallows 2 uncooked pieces of spaghetti noodles (for the whiskers) Special Tools: Parchment paper Piping bags with # 3 tip or you can just snip of the corner of a plastic baggy If your making grass as decoration, 1
cup shredded sweetened coconut in a recloseable plastic bag 4 - 6 drops of green gel food coloring Directions: Melt candy melts in separate bowls, according to bag's directions.
Place the second
cake layer over the top and spread another 1/3
cup frosting (light
pink if making ombre).
To frost the
cake, place one
cake layer on the
cake stand, spread 1/3
cup frosting (medium
pink if making ombre) in an even layer.
Raw Chocolate
Cake 1
cup (150g) brazil nuts 1/2
cup (60g) desiccated coconut 1 ripe avocado 3/4
cup (70g) raw cacao powder 6 medjool dates, pits removed 1 Tbsp rice syrup 1 tsp vanilla powder pinch Himalayan
pink salt
Pin It Layers of
pink strawberry
cake with cream cheese frosting, decorated to look like llama Ingredients: For the Strawberry Cake 3/4 cup butter, room temperature 1 1/2 cups granulated sugar 1 cup sour cream 6 egg whites 2 1/2... Continue Readi
cake with cream cheese frosting, decorated to look like llama Ingredients: For the Strawberry
Cake 3/4 cup butter, room temperature 1 1/2 cups granulated sugar 1 cup sour cream 6 egg whites 2 1/2... Continue Readi
Cake 3/4
cup butter, room temperature 1 1/2
cups granulated sugar 1
cup sour cream 6 egg whites 2 1/2... Continue Reading →
1
cup (250 ml) full - fat coconut milk (canned) 1 tablespoon lemon juice 1
cup (140 g) superfine brown rice flour 3/4
cup (90 g) millet flour 3/4
cup (90 g) quinoa flour 1/4
cup (25 g) almond flour 1 tablespoon baking powder 3/4 teaspoons fine sea salt 1/4 teaspoon ground ginger 1/2
cup plus 1 tablespoon (115 g) natural cane sugar Zest of 2 lemons, finely grated 3 small eggs (my friend Kim gave me some and they had deep orange yolks which make the
cake rich and yellow) 1/4
cup olive oil 3 ounces (90 g) diced rhubarb 3 ounces (90 g) sliced strawberries 3 ounces (90 g) raspberries 1/2 teaspoon ground
pink peppercorns
Nothing like the
pink and blue frosting on your little
cup cakes from Vons.
To make the
pink cake layers, beat together 1
cup of the sugar and the butter in a large bowl until light and fluffy.